1 egg
1 marigold blossom
salt to taste
Directions:
Remove the petals from the green base. Cut them up finely into the egg. Whisk and add salt. Pour into a lightly greased skillet. When the omelet is firm almost all the way through, use a spatula to fold it over. Cook for another minute or two.
**For a complete meal, serve with 2 cups vegetable (mushroom/tomato/spinach salad, green beans, hash browns), 1 ounce protein (tofu bacon, seitan), and 1 serving of grain (toast, biscuit).
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